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Danish Meats

Medisterpølser – Danish Sausage

Try this. You can adjust amounts of spices to your taste. I’ve already adapted the recipe to US measurements Making sausages is a labor extensive process, but the final product is well worth it. Another pro is that you know what’s in the sausage.
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Servings: 4

Equipment

  • 1 Sausage Maker To fill up the casing. There are many different models on the market, but follow the instructions for the one you have.
  • Hog Casing Recommend Natural Hog casings, will not easily burst open.
  • 1 Sausage Pricker Tool To prick casing to release air pockets.

Ingredients

  • 2.25 Pounds Pork (could be a cheaper cut-like shoulder)
  • .5 Pound Fatty pork belly
  • 1 each Onion
  • 1.25 tbsp Salt
  • 1 tbsp ground cloves
  • 1 tbsp ground nutmeg 
  • 2 tbsp ground allspice 
  • 1 tbsp fresh ground black pepper
  • 3 Tbsp potato starch
  • 2 each egg whites

Instructions

  • Make sure that all your ingredients are cold.
  • Cut meat, pork belly and onion in pieces that can go into the meat grinder. Grind it all 2 time on the course setting. Add all the spices, potato starch and egg whites and mix it well. Start adding the cold chicken stock a little at a time. You want the mixture to be soft but by no means runny. Put the mixture into the refrigerator to rest for 30-40 minutes.
  • Rinse the casings in plenty of cold running water. Let tap water run through the casing. This way you’ll find any holes in the casing.
  • Take a little dollop of the mixture and fry it on a small skillet, and taste it, when its cooked completely. This way you can taste the mixture, without tasting the raw meat. Season the mixture with salt, pepper and other spices.
  • After session of making now its time to cook it, Use the Sausage Pricker Tool to release any air pockets
  • During the cooking process, Use the Sausage Pricker Tool to release any air pockets
  • The USDA recommends cooking pork to a minimum internal temperature of 145°F, as measured with a food thermometer: I prefer to over cooked mine.

Notes

Use a sausage filler to fill up the casing. There are many different models on the market, but follow the instructions for the one you have.

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5 from 1 vote